Detroit-Style Pizza with Pepperoni and Jalapeño

In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and optional diastatic malt powder.

Pour in the warm water and mix with a spoon or your hands until a shaggy, cohesive dough forms.

Cover the bowl and let the dough rest for 20 minutes.

After resting, add the salt and knead it into the dough for a minute or two until fully incorporated.

With oiled hands, perform a set of stretches and folds. Repeat this process 3 to 4 times, with a 30-minute rest period between each set.

While the dough is resting, prepare the garlic butter. In a small bowl, combine the melted butter, minced garlic, grated Parmesan, dried oregano, chopped parsley, and black pepper. Mix well.

Prepare your toppings by cubing the mozzarella and Monterey Jack cheese and slicing the jalapeño.

Generously oil a 10x14 inch Detroit-style pizza pan. After the final stretch and fold, transfer the dough to the pan and gently press it out towards the edges.

Cover the pan and let the dough proof in a warm place for 1-2 hours, or until it has risen and looks puffy.

Preheat your oven to 500°F (260°C).

Once proofed, spread the garlic butter mixture evenly over the dough.

Dollop and spread the pizza sauce over the garlic butter.

Scatter the cubed cheeses over the sauce, making sure to place plenty along the edges of the pan to create the signature crispy cheese crust.

Arrange the pepperoni slices and sliced jalapeños on top.

Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and caramelized around the edges.

Carefully remove the pizza from the pan and transfer it to a wire cooling rack for a few minutes.

Top the baked pizza with dollops of ricotta cheese and a sprinkle of red pepper flakes, if desired.

Slice and serve immediately, with hot honey for dipping.